French Onion & Cashew Cheese Sandwiches
Deeply caramelized onions and fresh thyme give your childhood grilled cheese sandwiches a major upgrade. Savory, garlic cashew “cheese” is perfectly balanced with a touch of peppery Dijon mustard.
Nutrition (per serving)
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INGREDIENTS
- 1 yellow onion, peeled and sliced
- 1 tsp dried thyme
- 2 tbsp balsamic vinegar (divided)
- 4 slices sourdough bread
- 1/2 tbsp Dijon mustard (divided)
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 2 oz baby arugula
- 2 tbsp olive oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add onion, just 1 tsp thyme, and a pinch of salt and pepper and cook, stirring occasionally, until softened and lightly browned, 8 to 10 minutes. Off heat, stir in just half the vinegar. (TIP: You can cook onion for longer for more caramelization and deeper flavor.)
Toast sourdough. Whisk together remaining vinegar, just half the Dijon, 1 tbsp olive oil, and a pinch of salt and pepper in medium bowl. Add arugula and toss to coat.
Arrange toasted sourdough on clean work surface. Spread herb garlic cheese on 2 slices and top with French onion filling and dressed arugula. Spread remaining Dijon on remaining sourdough slices and close sandwiches. Cut each in half and divide between serving plates.
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